BREAKFAST
Spring Green Breakfast Scramble
(Breakfast • Serves 2 • 10 minutes)
Ingredients:
- 4 eggs
- 1 large handful baby spinach
- ½ red pepper, diced
- 2 spring onions, sliced
- 1 tbsp olive oil or butter
- ¼ cup feta, crumbled (optional)
- Salt, black pepper, chilli flakes
- 2 slices sourdough or seed loaf, toasted
- To serve: ½ avocado and a squeeze of lemon
Method:
- Heat the oil in a pan over medium-low heat. Add the red pepper and spring onion, cook 2–3 minutes until softened.
- Add the spinach and wilt for 1 minute.
- Whisk the eggs with salt, pepper and chilli flakes, pour into the pan and stir gently until just set — low and slow gives you the softest eggs.
- Crumble over the feta and pile onto the toasted sourdough.
Why it works:
Eggs = around 25 g of high-quality protein in the recipe, plus B12 and choline. Red pepper = an excellent source of Vitamin C, with a surprisingly high amount per 100g. Spinach = folate, magnesium and iron, with the lemon helping absorption. Avocado = healthy fats for skin barrier support. Sourdough = a more substantial option than highly refined white bread, especially when paired with protein, fat and fibre.
Spring Green Breakfast Scramble
(Breakfast • Serves 2 • 10 minutes)
Ingredients:
- 4 eggs
- 1 large handful baby spinach
- ½ red pepper, diced
- 2 spring onions, sliced
- 1 tbsp olive oil or butter
- ¼ cup feta, crumbled (optional)
- Salt, black pepper, chilli flakes
- 2 slices sourdough or seed loaf, toasted
- To serve: ½ avocado and a squeeze of lemon
Method:
- Heat the oil in a pan over medium-low heat. Add the red pepper and spring onion, cook 2–3 minutes until softened.
- Add the spinach and wilt for 1 minute.
- Whisk the eggs with salt, pepper and chilli flakes, pour into the pan and stir gently until just set — low and slow gives you the softest eggs.
- Crumble over the feta and pile onto the toasted sourdough.
Why it works:
- Eggs: around 25 g of high-quality protein in the recipe, plus B12 and choline.
- Red pepper: an excellent source of Vitamin C, with a surprisingly high amount per 100g.
- Spinach: folate, magnesium and iron, with the lemon helping absorption.
- Avocado: healthy fats for skin barrier support.
- Sourdough: a more substantial option than highly refined white bread, especially when paired with protein, fat and fibre.
